Grilled Tuna Steaks with Citrus Ginger Sauce

[kaci]

Grilled Tuna Steaks with Citrus Ginger Sauce


Servings 6


3/4 cup plus 1 tablespoon safflower oil, plus more for brushing
1/2 cup thinly sliced fresh ginger
3 medium shallots, thinly sliced
3 large garlic cloves, thinly sliced
1 cup fresh red grapefruit juice
1 cup fresh orange juice
1/3 cup fresh lemon juice
3/4 cup dry white wine
3 tablespoons light soy sauce
2 cups chicken stock or canned low-sodium broth
Six 1-inch-thick tuna steaks (about 2 1/4 pounds total)
Salt and freshly ground pepper
1/4 cup wasabi paste


In a large skillet, heat 1 tablespoon of the safflower oil until shimmering.
Add the sliced ginger, shallots and garlic and cook them over moderate heat
until softened, about 3 minutes. Add the red grapefruit, orange and lemon
juices along with the wine, light soy sauce and stock and bring to a boil
over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly
syrupy, about 40 minutes.

Set a fine-mesh sieve over the jar of a blender. Strain the sauce, pressing
on the solids to extract the liquid. With the blender on, slowly pour in the
remaining 3/4 cup of oil until combined.

Light a grill or heat 2 grill pans. Lightly brush the tuna steaks with oil
and season with salt and pepper. Grill the steaks over moderately high heat,
turning once, until medium rare, about 6 minutes. Transfer the steaks to
plates, spoon the sauce on top and serve with the wasabi on the side.